The results using gelatin had the following nutritional values: carbohydrate 12.72 %, protein 9.225%, fat 8.65%, fiber 14.08%, water 52.01%, ash 3.315% and 0.745 viscosity. The results showed that ice cream with the kappa and iota carrageenan substitutes had the following nutritional value: carbohydrate 11.3%, protein 9.585%, fat 6.995%, fiber 17.695%, water 51.525%, ash 2.9%, and 0.85 viscosity. This research used a complete randomized design experimental method with four treatments and five replications, which were ice cream with kappa carrageenan substitute, ice cream with iota carrageenan substitute, ice cream with kappa and iota carrageenan substitutes, and a control treatment containing ice cream with gelatin. The purpose of this research was to observe the effect of different carrageenan concentrations on the ice cream's characteristics. Various types of carrageenan may influence the organoleptic and phytochemical characteristics generated by the ice cream product. The results indicate that the kappa and iota carrageenan combination is low fat, high protein, and high fiber ice cream, which means that the kappa and iota carrageenan combination can substitute gelatin as a stabilizer in ice cream.Ībstract = "Carrageenan can generally be used as a substitute for gelatin presented in ice cream raw material. This suggests that synergistic interactions are present between the carrageenan and the BSA gel networks, but not between BSA and carrageenan in the sol state.Carrageenan can generally be used as a substitute for gelatin presented in ice cream raw material. This strengthening effect was observed up to higher pH values when sodium ions were partly replaced by potassium ions, and vanished completely when the potassium salt of carrageenan was replaced by the sodium salt. The results also show that the presence of potassium ions during the gelation of BSA is important for the strengthening effect at associative conditions. These effects are explained by segregative phase separation. At high pH or ionic strength, the gel centrifugates were enriched in carrageenan, and the gelation and melting of carrageenan could be observed in the heat-denatured BSA–κ-carrageenan gels by dynamic oscillation measurements. The gelation kinetics of these gels differed from that of pure BSA or carrageenan gels, suggesting strong interactions between the polymers. The liquid that could be removed from the gels by centrifugation had a lower carrageenan concentration than the original gels at low pH and ionic strength, suggesting associative phase separation. Two types of strengthening effects were observed: a major strengthening effect at the isoelectric point of BSA and slightly above, low ionic strength, and high carrageenan concentration (∼0.4–1.0% (w/v)) and a minor strengthening effect at higher pH and all ionic strengths at lower carrageenan concentration (∼0.2–0.4% (w/v)). The effect of different concentrations of κ-carrageenan on the gel strength, gelation kinetics, and gel microstructure of bovine serum albumin (BSA) gels was investigated at different conditions of pH and ionic strength with and without the addition of potassium chloride.
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